Roasted Fingerling Potatoes With Seasoned Salt

"To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole. From Martha Stewart."
photo by CIndytc photo by CIndytc
photo by CIndytc
Ready In:




  • Preheat oven to 400°F.
  • Heat a large ovenproof gratin dish or skillet in the oven for 15 minutes. Combine salt, pepper, thyme and rosemary in a small bowl.
  • Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan.
  • Roast until they are golden on the outside and tender when pierced with a sharp knife 25-30 minutes.
  • Remove from oven, and serve hot with additional seasoned salt on the side.

Questions & Replies

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  1. These were yummy! I did add a little garlic, too, and that was just the perfect touch I was looking for but the recipe is 4 star with or without the garlic.
  2. Great potatoes! I used my cast iron skillet to roast the little beauties to perfection. The seasonings were delicious - I threw them all in at once before roasting rather than save some for the end. The fingerlings were great and I'm considering trying this method with larger potatoes cut to a similar size. Thanks for posting LMillerRN - this one's a keeper!
  3. Really a terrific recipe! These are very easy to make -- I followed the directions exactly as written. I omitted the rosemary -- it seems we've had a lot of recipes using rosemary lately, so I opted to use only the thyme. These were delicious. I used a pound of fingerling potatoes and my husband and I hate them all!!!!
  4. Delicious! I did cut back on the salt as suggested in other reviews. Served as a side dish to Kittencal's Easy and Delicious Ranch-Parmesan Chicken. Thanks for posting!
  5. Loved these potatoes, so darn simple and they tasted wonderful.


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